Great crock pot recipe. Comes out more like a stew and would be good with rice, cornbread or biscuits. Roast had good flavor and could be made without the beans and served as is or shredded for tacos. Spiciness and flavor can easily be adjusted for personal taste by using more or less chili powder or by using different flavors of chili powder. Followed the recipe as given but cut back on salt by omitting salt added to tomato mixture.
Cowboy Pot Roast
- 1 1/2 teaspoons salt, divided
- 1 1/2 teaspoons pepper, divided
- 1 (14.5-ounce) can petite-cut diced tomatoes, drained
- 1 (10-ounce) can diced tomatoes and green chiles, undrained
- 1 onion, cut into 8 wedges
- 1 tablespoon chili powder
- 1 (2 1/2-3 pound) eye of round roast, trimmed
- 2 tablespoons vegetable oil
- 2 (16-ounce) cans pinto beans, drained
- 1 (15-ounce) can black beans, drained
- Pickled jalapeño pepper slices (optional)
- Combine 1 teaspoon salt, 1 teaspoon pepper, and next 4 ingredients in a medium bowl.
- Sprinkle roast evenly with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat. Transfer roast to a 5 1/2-quart slow cooker. Pour tomato mixture over roast. Cover and cook on HIGH 5 to 6 hours or until meat shreds easily with a fork.
- Remove roast from slow cooker, and cut into large chunks; keep warm.
- Skim fat from juices in slow cooker. Mash 1 1/2 cans (about 2 3/4 cups) pinto beans; add to slow cooker, and stir until combined. Stir in black beans and remaining 1/2 can pinto beans. Add roast pieces back to slow cooker; cover and cook on HIGH an additional 20 to 25 minutes. Top each serving with jalapeño pepper slices, if desired.
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